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Barracuda Tavern

August 11, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Reheatingcritical

Inspector note: Staff observed reheating foods in steamtable unit(Whole Beef at 50F Beef Gravy at 110F.Other foods that had been either cooked properly first or reheated properly were at required temperatures in steamtable(Grilled chicken holding at 146F and sliced beef at 141F).Properly reheat using cooking equipment to 165F then hold at 140F or above.
code 03-3-403.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Feta chees holding at 49F.7.(Product sitting on top of well in flip top refridge and limes/lemons in well.???).Properly hold phf's at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw shelled eggs stored over RTE foods in Walk-in refridge in basement.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels in Mens room.No covered waste receptacle in womens restroom.Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hotline sticker expired.Provide up to date documentation or updated service or both.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 8, 2010: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.